Instructions

1. Line an 8 x 8-inch baking pan with heavy duty foil, extending foil over the sides.2. Remove sticks from Caramello bars and arrange in lined pan, cutting bars to fit. Place pan in freezer.3. Reserve 18 reaspberries for garnish; place remaining raspberries in a medium bowl and coarsely mash with a fork. Stir in sweetener and yogurt. Fold in whipped topping and spread over Caramello bars. Return to freezer until solid, at least 4 hours.4. To serve, remove from freezer 5 to 10 minutes before serving; cut into 9 squares. Garnish each square with 2 raspberries and a drizzle of chocolate syrup, if desired.